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Red Velvet Cookies
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Red Velvet Cookies

Crisp on the outside and soft and pillowy on the inside, these Red Velvet Cookies are rolled in powdered sugar and make the perfect celebration treat. It is flavoured with a delicious combination of cocoa and vanilla, perfect with a mug of coffee or hot chocolate.
Prep Time10 mins
Cook Time10 mins
Chilling time30 mins
Total Time50 mins

Ingredients

FOR THE COOKIES

  • 1 ½ cups / 180g all-purpose/cake flour
  • ¼ cup /30g cocoa powder
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda/ bicarbonate of soda
  • 1 cup / 200g sugar SEE NOTE 1
  • ¼ cup / 56g butter melted
  • 1 Tablespoon / 15ml milk
  • 1 teaspoon red food colouring SEE NOTE 2
  • 2 eggs beaten
  • ½ cup / 62g powdered sugar for coating

FOR THE BUTTERCREAM ( OPTIONAL) SEE NOTE 3

  • ½ cup / 115g butter at room temperature
  • 2 cups / 250g powdered / icing sugar
  • 1 teaspoon vanilla extract
  • 1 Tablespoon / 15ml milk

Instructions

TO MAKE THE COOKIES

  • In a large bowl, sift together the flour, cocoa, baking powder and baking soda( bicarbonate of soda)
  • In a separate bowl, whisk together the milk, sugar, melted butter, red food colouring and vanilla extract and eggs.
  • Gently fold the flour mixture into the milk mixture until combined. Refrigerate the dough for about 30 to 40 minutes. The mixture will still be soft but firm enough to scoop into shapes.
  • Remove dough from the refrigerator, and use an ice cream scoop or tablespoon to form the dough into balls. Roll the shaped out cookie dough into the bowl of powdered sugar to coat.
  • Place 2 inches/5cm apart onto a baking sheet sprayed with non-stick cooking spray or lined with baking paper.
  • Bake in a preheated oven of 320°F/160°C for between 10 to 12 minutes.
  • Cool on the baking sheet for 5 minutes. Transfer to wire racks to cool completely.

TO MAKE THE BUTTERCREAM

  • Beat the butter until pale. Add in the powdered sugar/icing sugar and vanilla extract and beat until smooth. Add in a little milk to create a softer, smoother frosting.
  • Spread the buttercream onto the flat side of the cookie. Cover with another cookie, flat side down, and gently press to close.

Notes

I use 1 cup/200g granulated sugar for this recipe. Feel free to add more sugar to your taste if you prefer.
If you prefer a deeper shade of red, then it is best to use a red gel type of food colouring. If you do not have the gel type, then go ahead and use the regular red liquid type of food colouring.
These cookies can be eaten or served as is or sandwiched with buttercream if you prefer.